Author profile: Jasvinder Karam, author of Champur
Jasvinder Karam, formerly a corporate lawyer in Kuala Lumpur, was asked by her grown-up son if she could share the recipes for the family dishes that she had been making and refining for decades. She decided that rather than just quickly transcribing the recipes, which brought together Chinese, Malay and Indian flavors (the hallmarks of Malaysian cuisine), if she was going to embark on this project, she would produce a fully-fledged cookbook of the meals that graced the family’s dining table from claypot chicken rice and masala fish patties to Canton prawn noodles and lamb dalcha. Read more in ckbk co-founder Nadia Arumugam’s profile of the author.
